Red lentils are cooked with onions and garlic that have been sautéed in coconut oil then simmered with Berbere seasoning, tomatoes and tomato paste. The dish is rich, bold and spicy!
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(Recipe modified from Daring Gourmet)
1-1/2 Tablespoons coconut oil
1 large onion, very finely diced (I like sweet onions)
3 cloves garlic, finely minced
1 Roma tomato, very finely chopped (or 1/2 large regular tomato)
3 Tablespoons double concentrated tomato paste
2 Tablespoons berbere seasoning, divided
1 cup dry red lentils, rinsed
2 1/2 cups vegetable broth
1 teaspoon salt
1. Melt the coconut oil in a large saucepan. Add the onions and cook over medium-high heat for about 8-10 minutes until golden brown and translucent.
2. Add the garlic, tomatoes, tomato paste and 1 Tablespoon of the berbere and stir well to ensure the tomato paste is well incorporated. Cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
3. Add the lentils, vegetable broth and salt, bring it to a boil, reduce the heat to low and cover and reduce the heat. Simmer the lentils, stirring occasionally, for 30-40 minutes, or until the lentils are tender. Add more broth if needed.
4. Stir in the remaining Tablespoon of berbere. Simmer for a couple more minutes. Add additional salt to taste if desired.
Traditionally this dish is eaten with injera bread. It can also be served with pita bread or with rice.